The Sensory Evaluation of Dairy Products - 2nd edition
Edited by Clark, S.; Costello, M.; Drake, M.; Bodyfelt, F.
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely
devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent
scientific reference for training in dairy product evaluation and is a practical guide to the preparation of
samples for sensory evaluation. The book contains updates of the original text of the well-received first
edition, as well as brand new material. This unique book is designed for professionals involved in many
aspects of dairy production, including academic teaching and research, processing, quality assurance, product
development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy
Product Evaluation Contest.
Hardcover 576 pp ISBN 9780387774060
Written for professionals with responsibilities for academic teaching and research, product development,
quality assurance, production/operations, marketing & sales, in-house training, finance & cost management;
academics who conduct research that involves sensory evaluation of dairy products, who train students for
evaluation of dairy products or for collegiate contests, dairy product extension professionals, manufacturers
& marketers of dairy products
To find similar publications, click on a keyword below:
- Sensory Analysis
- Physiology of taste/flavor
- Psychological considerations in sensory analysis
- Dairy Products Competitions.
- Collegiate Dairy Products Evaluation Competition Products and Practices
Milk. Butter. Cottage Cheese. Strawberry Swiss-Style Yogurt. Cheddar Cheese. Vanilla Ice Cream.
- Evaluation of dairy products not included in Collegiate contest: Concentrated & Dried milk products
Pasteurized Process Cheese. Sour Cream. Swiss Cheese. Mozzarella Cheese. Hispanic Cheeses.
- Modern Sensory Practices.
: analytical methods
: dairy products
: food science